what's your dream beer?

Something tasty, crafty but also very drinkable. As much as I love the special release IPA's, Stouts, series beers, they're never something that I can keep drinking.

 

I'd have the brewery rolling out super dank fresh grapefruit sculpin and parabola year round

 

An IPA with the nose of Alpine Nelson, the balance of Pliny and the mouthfeel of RuinTen

 

A barrel aged sour stout with cherries. At around 10-12%. For $5 a bomber.

 

The only beers that I'm dying to try that I haven't had the opportunity to yet are Westvleteren XII, VIII and blonde.

 

Year-round Abrasive

 

Well it's never been done! You never know lol

 

A nice, complex, intense eisbock, aged in a red wine barrel.

 

A 1/6bbl of fresh Dreadnaught in my apartment at all times that never goes bad or kicks.

 

PtE & PtY already exist.....

 

My dream beer already exists: Sam Smith's Organic Chocolate Stout

 

I'm a huge Aventinus fan and would love for more breweries to make that kind of dark chocolate/banana weizenbock. Andechs, New Glarus, Weihenstephaner, and a smoked version from Schlenkerla would be really cool

 

That could be deceivingly good, when I was at Hoppin' Frog a month or so ago, they had a vanilla bean IPA that was fantastic. I thought there was no way that could be good, but it was one of my favorite things I had that evening.

However, my dream beer(s) would be one of these:

Belgian Quad aged on figs in rum barrels

or

a sour IPA with pineapples added

 

SRM of about 4
IBU 100+
ABV ~7%

100% pale malt with honey added to up the ABV and dry out the body
Hops include Citra, Simcoe, Nelson, and Amarillo with either Magnum, Warrior, or Chinook to bitter.
Dry hop the balls off of it and utilize mostly late hop additions and you are golden.

 

I've always dreamed of a dry, yet funky, REALLY sour, wild ale brewed with lychees. Something that smells horrible when you first open it, then opens up into glorious tropical aromas. Maybe some crazy basil flavor hidden in the taste. Lychee seems like the right combination of sweet and funk, but there are probably some other good East Asian fruits that would work well. Oh, and it would be fermented on Barrelworks house yeast.. and it would cost $4.20 per 75cl...

(yeah, I'm Asian...)

 

infinite amount of beer.

 

My current dream is to obtain a sixtel of juju for my kegerator when its released this winter.

Generally, i'd really like to try a 2011 Bourbon Huna.

 

These damn front-page threads always stray so far from the OP's intent.

 

I feel like Brett would completely overpower all of those.